Andes Mint Cupcakes

Absolute minty deliciousness!!

Credit for recipe to:


  • Chocolate Cakes:
  • 1 Cup Sour Cream (I used full fat)
  • ½ Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 3 Eggs
  • ¼ Cup Water
  • ½ Cup Buttermilk
  • 1 package of Devil’s Food Cake Mix (I used the Ducan Hines Super Moist)
  • Chocolate Mint Filling:
  • 1/3 Cup Chocolate Chips (I used semi sweet)
  • 2 Tablespoons Heavy Cream
  • 1 Teaspoon Peppermint Extract
  • ¼ Cup Powdered Sugar
  • Mint Buttercream:
  • 8 oz Cream Cheese (I used full fat)
  • 6 Tablespoons Butter (Unsalted)
  • 3-4 Cups Powdered Sugar
  • 1 Tablespoon Heavy Cream
  • 1 Teaspoon Peppermint Extract
  • Green Food Coloring


1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Servings: 24
Total Time: 30 - 40 minutes

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